Vermont Maple History and Goodrich Maple Farm History.

Our Story

Our Story

Maple syrup was known to the Native Americans as Sinzibukwud and was processed for centuries before Europeans arrived.  Early settlers were taught how to boil the sap by friendly Native Americans.  They brought with them the first leap in technology,  iron kettles. Later, as metalworking developed, the use of flat pans over a stone arch was the common method for boiling sap.  Now we use welded Stainless Steel, high efficiency evaporators.  Generations of heritage & tradition go into making each gallon of our Award Winning Pure Vermont Maple Syrup and Confections. 

Vermont  Maple History and Goodrich Maple Farm History.

The Goodrich and Abbott families of East Cabot settled this valley in the early 1830’s. Located in the lovely farming community along the headwaters of the Winooski River, we sugar on the family farm and surrounding area of pristine forests and breathtaking views. While other members of the family now handle the dairy farm, we focus mainly on the Maple Sugaring. Sugaring and farming have been intertwined in New England agriculture and have a huge impact in the rural areas of Vermont. Maple syrup plays a huge part of the economy in the state of Vermont.

Our maple sugaring season begins in early March and runs thru mid-April. Days with temperatures just above the freezing mark and frosty cold nights make the sap run. It is a very busy time with lots of long nights in the sugarhouse.  We currently tap 44,000 maple trees in the area surrounding our sugarhouse. We specialize in high quality maple syrup and maple products. On average, it takes over 40 gallons of maple sap to make one gallon of maple syrup. Maple syrup has 50 calories per tablespoon compared to corn syrup which has 60 calories per tablespoon.

Who’s Who?

Glenn and Ruth Goodrich own and operate the sugarhouse.    Occassionally, you may see our extended family joining in the fun. Our youngest daughter Sarah now runs the Cabot Evaporator while Glenn is operating our new facility in Eden, Vt

Production Practices

We carefully manage our trees and care for their health. Trees are thoughtfully and selectively thinned to promote vitality and health. Food grade, specially designed tubing is used to collect the sap.  This method is low impact to the environment and eliminates damage to tree trunks and root systems.   This method is a fast & efficient way to collect the sap.  Tubing is placed about 5′-6′ off the ground to allow passage of wildlife in the summer months, thus no interruption to their habitat. This sap gathering system is carefully cleaned and maintained to provide a sanitary collection method. Dairy grade stainless steel tanks or food grade poly tanks are used to temporarily store and transport the sap. Maple syrup processing is done as quickly as possible to produce the finest quality product. No harmful chemicals are used on the trees, the collection lines or during processing. Nothing is added to the sap, the sugar occurs naturally in the tree. No fertilizers or chemical sprays are applied in the sugarwoods. The finished maple syrup is carefully graded & packaged according to strict Vermont state standards by color, flavor and density, then hot packed into clean, high quality food grade plastic and glass containers in our own packaging room. We blend new technology with time proven methods to bring you the very best quality products.

We welcome you to visit our Sugarhouse and Gift Shop anytime of the year, but especially during boiling time and our Annual Open House.